Physical, chemical and organoleptic quality of sweet potato leaves (Ipomoea batatas L.) ice cream

Abstract

During the Covid19 pandemic, many people are looking for healthy foods to boost their immune systems. The immune system can be boosted by consuming foods that contain vitamins, phenols, flavonoids and antioxidants, and one of these foods is sweet potato leaves. Sweet potato leaves have not been utilised optimally. So, to increase its utilisation, sweet potato leaves can be processed into a popular product, one of which is ice cream. The purpose of this study was to make healthy ice cream with the addition of sweet potato leaves extract. This study used a Completely Randomised Design (CRD) 2 factors. The first factor was the concentration of skim milk (10%, 13%, 16%). Meanwhile, the second factor was the sweet potato leaves extract 5%, 10%, 15%. Each treatment was repeated three times. The test parameters used in this study were physical analysis, namely overrun; chemical analysis, namely antioxidants (IC50), fat content, protein content, carbohydrate content, and crude fibre content; and organoleptic tests, including taste, colour, aroma, and softness. The results proved that S3D1 treatment with a concentration of 16% skim milk and 5% sweet potato leaves extract was the best treatment. This treatment obtained the highest Result Value (RV), which is 0.78. The other parameter results obtained were the taste test 6.44 (like); overrun 65%; softness 5.96 (like); IC50 value 112.30 ppm; protein content of 5.63%; fat content 0.76%; carbohydrate content 10.02%; crude fibre content 5.27%; vitamin C content16.79 mg; aroma 5,52 (like); and colour 5.59 (like).